Get ready for BBQ season with these speedy, delicious recipes from Paula McIntyre. Chef Paula loves local produce and has teamed up with SPAR’s enjoy local range to create a number of recipes that are nutritious, easy to make and very, very tasty!
Honey Chilli Mini Chicken Fillets with Grilled Corn Salsa
Serves 4 Takes 20 Minutes
• 760g SPAR enjoy local Honey Chilli Mini Chicken Fillets
• 2 Corn on the cobs
• 1 dessert spoon cooking oil
• 1 teaspoon chopped red chilli
• 1 finely chopped red onion
• Juice from 1 lemon
• 2 chopped scallions
• 2 tablespoons olive oil
• 1 teaspoon castor sugar
1 Preheat oven to 200°C. Place the chicken in the centre of the oven and cook for 18-20 minutes.
2 Place the chopped red chilli, chopped red onion, lemon juice, chopped scallions, olive oil and castor sugar in a bowl and mix well.
3 Brush the corn with cooking oil and cook on the BBQ or grill, turning to ensure all sides are cooked and coloured.
4 Cut the corn to remove the kernels and add to the salsa mixture.
5 Serve on the side with the chicken fillets.
SPAR enjoy local Honey Chilli Chicken Mini Fillets, sourced from Irish farms, is a firm favourite - in blind taste tests with Ulster University, 90% scored it a ‘premium’ product.
BBQ Satay Pork Chops
Serves 4 Takes 20 Minutes (2 hours marinating)
• 4 SPAR enjoy local Pork chops
• zest 1 lime
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 25g grated root ginger
• 1 teaspoon red chilli
• 200ml coconut milk
• Juice from 1 lime
• 3 tablespoons peanut butter
• 4 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon cooking oil
1 Mix the lime zest, soy sauce, vegetable oil, sesame oil and brown sugar together in a dish to form the marinade. Marinate the SPAR enjoy local pork chops in the sauce for two hours.
2 Grill the pork chops on both sides until cooked through, approx. 20 minutes.
3 For the satay sauce, in a frying pan, cook the ginger and chilli gently in the cooking oil. Slowly add the coconut milk, peanut butter, soy sauce, lime juice and brown sugar together. Bring to a simmer and whisk. Serve on the side, with the pork chops.
Fred C Robinson of Ballyclare is one of Ireland’s oldest pork processors, established in 1905. They source all of the local pork from Northern Irish farms. If you’re looking for a modern Asian taste to your pork, this BBQ satay recipe is the perfect choice.
BBQ Pork Ribs with BBQ Beans
Serves 4 Takes 60 Minutes
•500g SPAR enjoy local Pork Ribs
•2 rashers smoked streaky bacon chopped
•1 tablespoon cooking oil
•1 chopped onion
•1 crushed clove of garlic
•1 tablespoon red wine vinegar
•1 tablespoon brown sugar
•400g tin cannellini beans, drained
•400g tin chopped tomatoes
•1 teaspoon Dijon mustard
•1 tablespoon Worcestershire sauce
1 Preheat oven to 180°C. Place ribs in a roasting tray and cover with foil. Roast for 50-60 minutes turning occasionally.
2 In a frying pan, heat the cooking oil and add the bacon, cooking until crisp and golden.
3 Add the chopped onion and crushed clove of garlic and cook for a further 5 minutes.
4 Add the red wine vinegar, brown sugar, Dijon mustard, Worcestershire sauce and chopped tomatoes and leave to simmer for half an hour.
5 Add the Cannellini beans and simmer for 5 minutes and check seasoning.
6 To enhance that smoky BBQ flavour, finish the SPAR enjoy local BBQ ribs on the BBQ for 2 minutes either side.
This family favourite has been developed with award winning local butcher K&G McAtamney using Northern Irish Pork. Oven ready, all the prep has been done, so you can sit back and relax
Box out with logo and image of Paula.
All these SPAR enjoy local recipes have been created by local chef Paula McIntyre. To watch Paula making the recipes, log on to spar-ni.co.uk
The SPAR enjoy local range is available across NI in SPAR and EUROSPAR.